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Wednesday, January 26, 2011

Steak Sandwiches, PW Style

Sorry for the lack of posts lately, I have been super busy as of late! Our basement renovation is coming along really well and I hope to take some pictures over the weekend to show you. Monday was Casey's birthday and I had planned a special Lancaster, PA dinner for him but I wasn't able to get all the ingredients in time. Instead, I made these delicious sandwiches and I will have to make him the Lancaster meal another time.

These sandwiches are Pioneer Woman's version of her husband's favorite sandwich. I thought Casey might actually prefer her version so I gave them a try. They were so good, not that I expected anything less! I couldn't find cube steak so I used shaved Angus instead which turned out fabulously. Casey said they taste like a healthy cheesesteak. I'm not sure if the amount of butter is "healthy" but the onions, peppers, and mushrooms were a great addition. I halved the recipe to make enough for 4 sandwiches.




Ingredients:
2 tablespoons butter
1 pound cube steak (or shaved beef for sandwiches)
Kosher salt
Freshly ground pepper
1/2 large yellow onion, halved, and thickly sliced
1 whole green bell pepper, sliced into rings
1 whole red bell pepper, sliced into rings
2 cloves garlic, minced
8 ounces white mushrooms, sliced
1 tablespoons (additional) butter
3/4 cup sherry (cooking sherry is fine)
2 tablespoons worcestershire sauce
4 dashes tabasco (or more to taste)
4 crusty sandwhich bread loaves
1 tablespoons (additional) butter
4 slices cheese (provolone, swiss, pepper jack)

Directions:
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 2 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. (Be sure to not overcook, the steak will continue to cook up once it has been removed from the pan).

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 1 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoon butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Servings: 4

 

Linked to Fudge Ripple Tuesday Night Supper Club and Not So Homemade What's Cooking Wednesday.

Labels: , ,

10 Comments:

Blogger Kari said...

Yummy. Is it lunch yet?

January 26, 2011 at 1:18 PM  
Blogger anniebakes said...

i saw this on her site and thought they looked good as well! Love your new light box photos! Minw will start appearing in a few weeks (I had some recipes backed up and now on auto-pilot this month!) anne

January 26, 2011 at 4:28 PM  
Blogger SnoWhite said...

I was drooling over this one too! Glad it was good!!

January 26, 2011 at 5:51 PM  
Anonymous baby gifts said...

Hey I never eat before of this steak sandwich , but over here i really glad to seen that delicious pictures you know still my mouth is melting .

January 27, 2011 at 1:49 AM  
Blogger Kelli Nicholson Herrington said...

I cant wait to try this, it looks amazing! Thanks so much for sharing

January 27, 2011 at 8:31 AM  
Blogger Louanne said...

Those look positively delicious!

January 27, 2011 at 3:22 PM  
Blogger Christy said...

they look amazing! i think my husband would love them as well. thank you for sharing with tuesday night supper club.

January 30, 2011 at 8:40 PM  
Blogger Kitchen Belleicious said...

Oh delicious and looks so beautiful! I wish you could come cook those for us tonight! Love ya
Jessica

February 1, 2011 at 10:20 AM  
Anonymous Kids Designer Clothes said...

Other than sandwiches, what is something good to take to work for lunch that does not require a microwave?

February 17, 2012 at 1:39 PM  
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C + C Marriage Factory: Steak Sandwiches, PW Style

Steak Sandwiches, PW Style

Sorry for the lack of posts lately, I have been super busy as of late! Our basement renovation is coming along really well and I hope to take some pictures over the weekend to show you. Monday was Casey's birthday and I had planned a special Lancaster, PA dinner for him but I wasn't able to get all the ingredients in time. Instead, I made these delicious sandwiches and I will have to make him the Lancaster meal another time.

These sandwiches are Pioneer Woman's version of her husband's favorite sandwich. I thought Casey might actually prefer her version so I gave them a try. They were so good, not that I expected anything less! I couldn't find cube steak so I used shaved Angus instead which turned out fabulously. Casey said they taste like a healthy cheesesteak. I'm not sure if the amount of butter is "healthy" but the onions, peppers, and mushrooms were a great addition. I halved the recipe to make enough for 4 sandwiches.




Ingredients:
2 tablespoons butter
1 pound cube steak (or shaved beef for sandwiches)
Kosher salt
Freshly ground pepper
1/2 large yellow onion, halved, and thickly sliced
1 whole green bell pepper, sliced into rings
1 whole red bell pepper, sliced into rings
2 cloves garlic, minced
8 ounces white mushrooms, sliced
1 tablespoons (additional) butter
3/4 cup sherry (cooking sherry is fine)
2 tablespoons worcestershire sauce
4 dashes tabasco (or more to taste)
4 crusty sandwhich bread loaves
1 tablespoons (additional) butter
4 slices cheese (provolone, swiss, pepper jack)

Directions:
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 2 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. (Be sure to not overcook, the steak will continue to cook up once it has been removed from the pan).

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 1 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoon butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Servings: 4

 

Linked to Fudge Ripple Tuesday Night Supper Club and Not So Homemade What's Cooking Wednesday.

Labels: , ,